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Tuscan Chicken Skillet


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Tuscan chicken skillet is a flavorful and nourishing one-pan meal made with chicken, spinach, sundried tomatoes, and a creamy sauce. It’s dairy-free, paleo, whole30, and can be made AIP.


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Ingredients

  • 1 cup full-fat coconut milk
  • 1/4 cup chicken broth
  • 1 tsp arrowroot starch
  • Juice of half a lemon
  • 1 tbsp nutritional yeast
  • 3 tbsp olive oil, divided
  • 1 lb chicken breast
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 cloves garlic, minced
  • 2 cups spinach
  • 1/4 cup sundried tomatoes (omit for AIP)
  • 1 tbsp parsley, chopped
  • 1 tbsp basil, chopped

Instructions

  1. Combine the coconut milk, broth, arrowroot starch, lemon juice, and nutritional yeast and whisk well. Set aside.
  2. Using a large skillet, heat the 2 tbsp of oil over medium-low heat. Add the chicken and season. Cook for about 4-5 minutes or until the chicken begins to lightly brown. Flip and cook for another 4-5 minutes. Set aside.
  3. Add the garlic to the pan and cook for 2-3 minutes or until fragrant.
  4. Pour in the coconut milk mixture and bring to a low simmer, allowing the sauce to thicken.
  5. Add the chicken back to the skillet and stir to coat in the sauce. Cover and allow to simmer for another 5-7 minutes or until the chicken is cooked through and reaches an internal temperature of 165 F.
  6. Once the chicken is cooked, add the sundried tomatoes and spinach. Stir to allow the spinach to wilt.
  7. Top the skillet with fresh parsley, basil and remove from the heat. Serve with a side of your choice.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: One Pan
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Fat: 25.8g
  • Carbohydrates: 5.7g
  • Fiber: 1.3g
  • Protein: 28.5g

Keywords: Tuscan Chicken

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